In a medium mixing bowl whisk together 1 Tbsp soy sauce and mirin with 1 1/2 tsp cornstarch. Add chicken and let rest 10 minutes at room temperature (or for several hours in the fridge).
In a small mixing bowl stir together remaining 1 Tbsp soy sauce with remaining 1 1/2 tsp cornstarch. Add black vinegar, hoisin sauce, sesame oil, water or broth, and honey and whisk to blend well. Set aside.
Heat oil in a 12-inch skillet over medium-high heat. Add chicken in a single layer and cook until no longer pink, about 1 1/2 - 2 minutes per side.
Scoot chicken to one side of the pan, add red chilies, white portion of green onions, garlic and ginger and saute 1 minute. Pour in sauce and cook and toss until thickened, about 1 minute.
Toss in green portion of green onions and peanuts. If needed season with salt (or more soy sauce), thin with a little more water if needed. Serve warm.
*The peppers are spicy so if you don't like heat you can omit this ingredient. If you are using red pepper flakes you can add to taste.